Trim meat (if necessary), and cut into 1-inch round pieces. (You can ask your butcher to cut up your oxtail at the time of purchase) This will save you time and energy as the bones a very tough and not easy to cut through.

Rinse the oxtail in a solution of vinegar and water; add enough water to cover the oxtail. Allow the oxtail to sit in the mixture for at least 1 minute, then drain. Rinse meat at least two times with fresh tap water to remove the vinegar smell from the meat and drain.

Keep the oxtail in the bowl and let sit for 2-3 minutes to allow any excess liquid to drain to the bottom of the bowl. Drain the liquid pooled at the bottom of the bowl and pat the chicken dry with a clean paper towel.

To the bowl with the oxtail, add green seasoning, all-purpose seasoning, onion powder, garlic powder, black pepper, pimento seeds, salt, soy sauce, browning, and vegetable.

Massage the seasoning into the oxtail to combine with the meat then cover with cling wrap and place the bowl in the bottom of the refrigeration to marinate for at least two hours. Overnight is best. The longer the oxtail sits in the marinade the more flavorful it will be. 

In a heavy bottom dutch pot or skillet with a lid, heat vegetable oil over medium-high heat. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until you’ve browned all the oxtail pieces.

In the same pot, reduce heat to medium-low (add more oil if needed) and use a cooking spoon to remove as many of the burnt bits as possible. Add and sauté onions, garlic, thyme, and green onions (scallions), until onions are translucent and softened for approximately two minutes. Halfway thru stir in the tomato puree.

Add the red wine to deglaze. Use a wooden spoon to scrape the pan bits to incorporate and allow the wine to reduce by at least half. Stir in oyster sauce, bay leaves, whole scotch bonnet, and chicken stock then add back the oxtail.

Cook for 2 - 2.5 hours until oxtail is tender.

Check in every 30 minutes until the meat is just on the brink of being tender enough to cut with a spoon. Add carrots and remaining onions scallions, thyme, and butter, and cook until carrots are tender.  Taste and adjust as needed.  Allow broth to reduce into a thick, rich, and silky gravy.

To serve: Serve with Jamaican rice u0026 peas, or over plain white rice.

Cook on medium heat and add more stock if needed